THIS RESTAURANT IS CLOSED Kawasaki Restaurant Review

: Despite the proliferation of Japanese restaurants and sushi bars around town, one of Baltimore's first Japanese kitchens remains among its best. Rather than roaming widely within the cuisine, Kawasaki keeps a tight rein on its offerings, focusing on fresh fish in its sushi, sashimi and maki, supplemented by an arm's length list of appetizers, both raw and cooked. Gyoza and shu mai are, interestingly, filled with seafood; the kani karaage, a deep-fried soft-shell crab served with ponzu sauce, is winning; and you can order hot entrées like tonkatsu and tempura. But à la carte nigiri, from bonito to yellowtail, and inventive maki, like the Key West of conch and avocado, are where the chefs really shine.